• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Trim green tops from Dutch carrots and scrub them clean. Halve Brussels sprouts. • Place potato and Dutch carrots on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • When the potato and carrots have been cooking for 5 minutes, place Brussels sprouts, cut-side down, on a second lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat, then roast until tender, 15-18 minutes.

• See 'Top Steak Tips!' (below). Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add beef, then turn to coat. • When veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• While the beef is resting, lightly crush black peppercorns with a mortar and pestle or in their sachet using a rolling pin. • In a small bowl, combine crushed peppercorns and garlic aioli. • Halve snacking tomatoes. In a medium bowl, combine baby spinach, tomato, a drizzle of the white wine vinegar and olive oil. Season to taste.

• Slice beef rump. • Divide steak, roasted potato, Dutch carrots and Brussels sprouts between plates. • Serve with cherry tomato salad and peppercorn aioli. Enjoy!